3-Ingredient Powerful Medicinal Tonic You Can Make To Detoxify Your Liver And Kidneys

We need to detox our organism from time to time in order to eliminate all accumulated toxins and waste and thus support the function of body organs.

Have you heard anything about beet kvass? If you haven’t heard about it till now, we will tell you what it is. Beet Kvass is a healing tonic common in East Europe. It was first made from stale bread using a simple fermenting technique. The tonic is fizzy, rich, and healthy. That’s pretty much everything you’ll need to know about this tonic, but we’ll give you some more.

This beverage is powerful since it’s main ingredient is beetroots. Its health benefits are similar to the kombucha’s. One of the main benefits of the tonic is that it cleanses the kidneys and the liver and improves the digestive process.

Beet Kvass originates from Russia, where it is often made with stale rye bread, and in Ukraine, people keep a bottle of beet kvass in the home and add it to soups, borscht, and vinaigrettes.

The preparation of this healthy tonic is easy. You can get it done in few minutes but the fermentation process will take several days. And since it’s fermented food, its nutritional value is very high, and adds healthy probiotic bacteria and enzymes that improve gut health.

Here is how to prepare this Powerful Medicinal Tonic at home:

Ingredients:

4 organic beetroots

1 tablespoon of Himalayan salt

Purified water

Optional flavorings: lemon, orange, ginger or spices

Instructions:

Peel the beets, wash them, and chop them into small pieces. Place them in a glass jar, and pour the filtered water. Make sure you leave at least 1 inch of space at the top of the jar, add the Himalayan salt, and season.

Then, cover the jar with cheesecloth, towel, or a cloth, and secure it with a rubber band.

Leave the jar aside for at least 3-5 days, at room temperature, and check it daily. If you notice any scum on the top of the jar, remove it.

When it becomes deep red in color, and you notice bubbles along the top of the liquid, the beet kvass is ready. Remove the cloth, close with a lid, and transfer the jar to the fridge.

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